Muffuletta
- 20m Prep Time
- 0sCook Time
- 3h Ready In
A classic New Orleans muffuletta sandwich loaded with cured meats, provolone, and a tangy olive salad. Perfect for a make-ahead lunch or picnic.
Ingredients
- 59.1 ml pitted green olives minced
- 59.1 ml pitted black olives minced
- 0.25 small red bell pepper minced
- 3 large peperoncini minced
- 44.4 ml diced red onion
- 3 clove garlic minced
- 9.86 ml extra-virgin olive oil
- 9.86 ml red wine vinegar
- 4.93 ml dried basil
- 2.46 ml red pepper flakes
- 1 (12-inch-long) loaf Italian bread split lengthwise
- 227 g ham thinly sliced
- 113 g salami
- 113 g capicola
- 113 g provolone cheese thinly sliced
Nutrition (per serving, estimated)
Estimated based off 11 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 460 mg
- Iron: 4.89 mg
- Magnesium: 62.9 mg
- Phosphorus: 509 mg
- Potassium: 729 mg
- Zinc: 4.28 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 44.4 ml diced red onion
- 9.86 ml extra-virgin olive oil
- 9.86 ml red wine vinegar
- 4.93 ml dried basil
- 2.46 ml red pepper flakes
- 113 g salami
- 113 g capicola
Prepare
- Mince 59.1 ml pitted green olives
- Mince 59.1 ml pitted black olives
- Mince 0.25 small red bell pepper
- Mince 3 large peperoncini
- Mince 3 clove garlic
- 1 (12-inch-long) loaf Italian bread, split lengthwise
- 227 g ham, thinly sliced
- 113 g provolone cheese, thinly sliced
Let's Cook
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Step 1.
In a medium mixing bowl, combine the minced green olives, minced black olives, minced red bell pepper, minced peperoncini, diced red onion, minced garlic, extra-virgin olive oil, red wine vinegar, dried basil, and red pepper flakes. Stir until well combined.
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Step 2.
Split the 12-inch loaf of Italian bread lengthwise. Spread a thick layer of the olive salad on the bottom half of the bread.
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Step 3.
Layer the thinly sliced ham, salami, capicola, and provolone cheese on top of the olive salad on the bottom half of the bread. Then top the meats and cheese with the remaining olive salad.
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Step 4.
Cover with the top half of the bread. Wrap the sandwich tightly with butcher paper. Refrigerate for 3 hours to let the flavors meld before slicing and serving.